Crispy Indian Samosas (Samosa Wali Gali Style)
Crispy Indian Samosas (Samosa Wali Gali Style)
Ingredients
For the Samosa Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon carom seeds (ajwain)
- 1/4 cup ghee or vegetable oil
- 1/2 cup cold water, as needed
For the Potato and Pea Filling
- 1 pound potatoes, boiled, peeled, and coarsely mashed
- 1/2 cup green peas, fresh or frozen
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped, adjust to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder, adjust to taste
- 1 teaspoon amchur powder (dry mango powder)
- 1 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped
For Frying
- 4 cups vegetable oil, for deep frying
For the Tamarind Chutney (Optional)
- 1/4 cup tamarind pulp, seedless
- 1/2 cup hot water
- 2 tablespoons jaggery or brown sugar, or to taste
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Samosa Dough: In a large mixing bowl, combine all-purpose flour, 1 teaspoon salt, and carom seeds. Add ghee or vegetable oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add cold water, a little at a time, and knead to form a firm, smooth dough. Do not over-knead. Cover the dough with a damp cloth and let it rest for 30 minutes.
⏱️ 15 min
- 2
Prepare the Samosa Filling: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chili, and sauté for 1 minute until fragrant.
⏱️ 5 min
- 3
Add coriander powder, turmeric powder, garam masala, red chili powder, and amchur powder to the pan. Sauté for 30 seconds, stirring constantly to prevent burning.
⏱️ 1 min
- 4
Add the mashed potatoes and green peas to the pan. Mix well, ensuring the spices are evenly distributed. Add 1 teaspoon salt and fresh cilantro. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined. Remove from heat and let the filling cool completely.
⏱️ 10 min
- 5
Shape the Samosas: Divide the rested dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval in half lengthwise to create two semi-circles.
⏱️ 10 min
- 6
Take one semi-circle. Moisten the straight edge with a little water. Bring the two ends of the straight edge together to form a cone shape, pressing firmly to seal the seam.
⏱️ 5 min
- 7
Fill the cone with 1 1/2 to 2 tablespoons of the potato and pea filling. Moisten the open edges of the cone with water. Pinch the back seam of the cone to create a pleat, then press the open edges together to seal the samosa completely, forming a triangular shape. Ensure there are no gaps to prevent the filling from coming out during frying. Repeat with the remaining dough and filling.
⏱️ 15 min
- 8
Fry the Samosas: Heat 4 cups of vegetable oil in a deep pot or wok over medium-low heat. The oil should be hot but not smoking.
⏱️ 5 min•🌡️ 325
- 9
Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry the samosas on medium-low heat for 15-20 minutes, turning occasionally, until they are golden brown and crispy on all sides. Frying on low heat ensures the crust cooks thoroughly and becomes flaky.
⏱️ 20 min•🌡️ 325
- 10
Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 5 min
- 11
Prepare the Tamarind Chutney (if making): In a small bowl, soak the tamarind pulp in 1/2 cup hot water for 10-15 minutes. Mash the pulp and strain it through a fine-mesh sieve, pressing to extract all the liquid. Discard the solids.
⏱️ 15 min
- 12
In a small saucepan, combine the tamarind liquid, jaggery or brown sugar, roasted cumin powder, red chili powder, black salt, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until the chutney thickens slightly. Let it cool.
⏱️ 10 min
- 13
Serve the hot, crispy samosas immediately with tamarind chutney and/or mint chutney.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Indian Samosas (Samosa Wali Gali Style)
Ingredients
For the Samosa Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon carom seeds (ajwain)
- 1/4 cup ghee or vegetable oil
- 1/2 cup cold water, as needed
For the Potato and Pea Filling
- 1 pound potatoes, boiled, peeled, and coarsely mashed
- 1/2 cup green peas, fresh or frozen
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped, adjust to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder, adjust to taste
- 1 teaspoon amchur powder (dry mango powder)
- 1 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped
For Frying
- 4 cups vegetable oil, for deep frying
For the Tamarind Chutney (Optional)
- 1/4 cup tamarind pulp, seedless
- 1/2 cup hot water
- 2 tablespoons jaggery or brown sugar, or to taste
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Samosa Dough: In a large mixing bowl, combine all-purpose flour, 1 teaspoon salt, and carom seeds. Add ghee or vegetable oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add cold water, a little at a time, and knead to form a firm, smooth dough. Do not over-knead. Cover the dough with a damp cloth and let it rest for 30 minutes.
⏱️ 15 min - 2
Prepare the Samosa Filling: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add grated ginger and chopped green chili, and sauté for 1 minute until fragrant.
⏱️ 5 min - 3
Add coriander powder, turmeric powder, garam masala, red chili powder, and amchur powder to the pan. Sauté for 30 seconds, stirring constantly to prevent burning.
⏱️ 1 min - 4
Add the mashed potatoes and green peas to the pan. Mix well, ensuring the spices are evenly distributed. Add 1 teaspoon salt and fresh cilantro. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined. Remove from heat and let the filling cool completely.
⏱️ 10 min - 5
Shape the Samosas: Divide the rested dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 3-4 inches wide. Cut the oval in half lengthwise to create two semi-circles.
⏱️ 10 min - 6
Take one semi-circle. Moisten the straight edge with a little water. Bring the two ends of the straight edge together to form a cone shape, pressing firmly to seal the seam.
⏱️ 5 min - 7
Fill the cone with 1 1/2 to 2 tablespoons of the potato and pea filling. Moisten the open edges of the cone with water. Pinch the back seam of the cone to create a pleat, then press the open edges together to seal the samosa completely, forming a triangular shape. Ensure there are no gaps to prevent the filling from coming out during frying. Repeat with the remaining dough and filling.
⏱️ 15 min - 8
Fry the Samosas: Heat 4 cups of vegetable oil in a deep pot or wok over medium-low heat. The oil should be hot but not smoking.
⏱️ 5 min•🌡️ 325 - 9
Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry the samosas on medium-low heat for 15-20 minutes, turning occasionally, until they are golden brown and crispy on all sides. Frying on low heat ensures the crust cooks thoroughly and becomes flaky.
⏱️ 20 min•🌡️ 325 - 10
Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 5 min - 11
Prepare the Tamarind Chutney (if making): In a small bowl, soak the tamarind pulp in 1/2 cup hot water for 10-15 minutes. Mash the pulp and strain it through a fine-mesh sieve, pressing to extract all the liquid. Discard the solids.
⏱️ 15 min - 12
In a small saucepan, combine the tamarind liquid, jaggery or brown sugar, roasted cumin powder, red chili powder, black salt, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until the chutney thickens slightly. Let it cool.
⏱️ 10 min - 13
Serve the hot, crispy samosas immediately with tamarind chutney and/or mint chutney.